Chapter 19

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Transcript of Chapter 19

Fish Muscles are DifferentInstead of the long fibers found in meat & poultry, fish have shorter fibers that are arranged in layersLayers are separated by thin sheets of connective tissueThis tissue turns into gelatin when cooked, making it more tenderComposition of Meat & PoultryMeat & poultry have very long, thin muscle cellsAs an animal ages, the fibers thickenFibers are also tougher if the animal gets a lot of exerciseThe cut also plays a role in tenderness of meatSome have more connective tissues than othersCollagen: thin, white, or transparent connective tissueWhen simmered, collagen softens & turns into gelatinElastin: yellowish, very tough connective tissue Tenderizing methods include pounding, cutting, or grindingComparing CostsGeneral Guidelines:Chapter 19: Meat, Poultry, Fish, & ShellfishFood for TodayLooking at Meat, Poultry, Fish, & ShellfishYour Choices:Meat: beef, lamb, pork, vealPoultry: chicken, turkey, duck, gooseFish & Shellfish: dozens of types (salmon, perch, lobsters, clams)Within each category different cuts are availableNutrition of Meat, Poultry, Fish, & ShellfishFat & Cholesterol ContentAll animal muscle contains about the same amount of cholesterol per ounce.Organ meats have more.Fat content varies: most fish is low in fatturkey breast is low in fat10 grams of fat or less in a 3.5 ounce serving is considered leanTypes of fat varies:Beef is high in saturated fatPork has ,ore polyunsaturatedVisible fat: skin or marblingFat content can also have an effect on tendernessMore marbling = more tenderFat gives flavor & helps keep juices inTender cuts are often more expensive than less tender cuts.Knowing how to cook less tender cuts can help you save money.Boneless meat and poultry is generally more expensive than cuts sold with the boneSave money by removing the bone yourself.Inspection & GradingMeat is inspected by the USDA before it can be sold; a vegetable dye inspection stamp is placed on the meat ( consumer usually doesn't see this)Meat is graded according to standards: amount of marbling, age of animal, & texture & appearance of meatPrime:highest & most expensive grade; well-marbled; tender; flavorfulChoice: most common grade sold in supermarkets; less marbling; still tender & flavorfulSelect: contains least amount of marbling; least expensive; often sold as store brandTypes of MeatBeef: meat from cattle over one year old; has a hearty flavor; bright red flesh; fat is firm w/white or yellowish colorVeal: meat from very young calves (1 - 3 months); mild flavor; pink color; very little fat; Lamb: mild but unique flavor; bright pink-red color; white, brittle fatPork: mild flavor; grayish-pink; white, soft fatProcessed MeatsHam, bacon, sausage, lunch meatTreating meat to extend its shelf life & to create distinctive flavorCuring: meat is soaked in solution of salt, sugar, nitrate, ascorbic acid, & water (can also be injected into the meat)Drying, salting, & smoking are other methods of processingTypes & Market Forms of PoultryChickenStoring MeatMeat requires cold storage.Ground meat & organ meats can be stored in the refrigerator 1 - 2 days.Other fresh meat will keep for 3 - 5 days in the refrigerator.Charts on p. 208 - 209 break down how long items may be stored in the freezer.Ground meat: made from trimmings, attached to boneBy law, ground beef cannot have more than 30% fat by weightLean is available, but at a higher costOrgan Meats:Liver: high in nutrients; tender; pronounced flavorLamb & Veal Kidneys: tender; mild flavor (beef & pork are less tender & have strong flavor)Chitterlings: intestines of pigs; thoroughly cleaned & commonly sold wholeLight & dark meatLight is leaner & milder in flavorTenderness & cooking methods are determined by the age of the bird.Broiler-fryer: most tender & most common, cooked w/almost any methodRoaster: raised to be roasted whole; larger; older; yield more meatRock Cornish Game Hens: young, small chickens of special breed; less meat in relation to size; one hen = one servingCapon: castrated roosters; under 10 months; flavorful; best roastedChicken can be purchased in various forms (whole, cut up, or in packages of specific parts)Poultry labeled "fresh" has never been chilled below 26 degrees F.If "hard-chilled," between 0 degrees & 26 degrees F"Frozen" = chilled below 0 degrees FTurkeyLarger than chicken; have stronger flavorLight meat is leaner & more tender than dark meatDifferent types & sizes available:Beltsville or fryer-roaster: smallest; average weight of 5 - 9 lbs; not always availableHens: females; weigh 8 - 16 lbsToms: males; weigh up to 24 lbsMollusks: soft bodies covered by @ least one shellClams: two-hinged shells w/edible flesh inside; various sizes; sold live (in shell) or shucked (removed from shell)Mussels: thin, oblong shell; length varies from 1 1/2 in - 6 in; edible flesh not as tender as oysters or clams; sold live in shellOysters: rough, hard, gray shell; different sizes; flesh varies in color, flavor, & texture; sold live or shuckedScallops: fan-shaped shells; bay scallops = 1/2 in & are sweet & tender; sea scallops are larger & not as tenderSquid (calamari): sold fresh; popular in Asia & Mediterranean; gaining popularity in USShellfishCrustaceans: have long bodies w/jointed limbs, covered w/shellsCrabs: round shell w/eight legs & two claws; different varieties; sold live, cooked, or frozen; crab meat also available refrigerated, frozen, or cannedCrayfish: freshwater; resemble small lobsters; sold whole, live, or cookedLobsters: long jointed body w/four pairs of legs & two large claws; average weight is 1 1/4 lb - 2 1/4 lb; fresh sold liveShrimp: vary in size & color; sold frozen or previously frozen & thawed; sold raw, w/or w/o shell, as well as cookedInspection & GradingDone by the USDA & in the same way as meatGrade A is most commonly found in supermarketsIndicates that poultry is practically free of defects, has a good shape & appearance, & is meatyInspection & GradingVoluntary inspection & grading process carried out by FDA & National Marine Fisheries Service of US Dept. of CommerceFocuses on on fish processing & safety of consumersTypes & Market Forms of Fish & ShellfishTypes of Fish:Dozens of varieties - Mild & tender: catfish, cod, flounder, halibut, perch, pike, pollock, snapper, trout, whitefishPronounced & firm: bluefish, mackerel, salmon, swordfish, tunaDucks & GeeseAll dark meat; flavorful, but high in fatGround PoultryChicken or turkeyPay attention to labeling:If it states "ground turkey breast" or "ground chicken," both the flesh & skin were used (skin is high in saturated fat)Look for "ground turkey breast meat" or "ground chicken meat."Often used as a substitution to ground beef, but is drier and less flavorfulLiquids & seasonings must be usedGibletsEdible poultry organsUsually included in a packet sold w/a whole birdInclude liver, gizzard (stomach), & heartGizzards & livers are also sold separatelyProcessed PoultryProcessed using the same method as other meatsOften processed into sausagesBuying & Storing PoultryWhen buying, look for plump, meaty birds w/smooth & soft skinColor varies from white to yellow depending on food eaten by bird (avoid if bruised)1 - 2 days in the refrigerator; for info. on freezing, see p. 208 - 209Market Forms:Drawn: whole fish w/scales, gills, & internal organs removedDressed: drawn w/head, tail, & fins removedFillets: sides of fish cut lengthwise away from bones & backboneSteaks: cross sections cut from large, dressed fishProcessed FishDried, pickled, smoked, or curedCanned availableBuyingBuy from reliable sourceWhen buying fresh, look for the following: fish should be set on ice (not piled); it should have shiny skin, clear eyes, & bright pink or red gills; should not smell "fishy"